Old-Fashioned Strawberry-Rhubarb Crisp

Name: Old-Fashioned Strawberry-Rhubarb Crisp
Total time: 2 h
Yield: 6
Ingredients: 2 pounds rhubarb stalks, sliced 1/2 inch thick; 1 1/4 cups sugar; 1 pound strawberries, hulled and quartered; 3 tablespoons cornstarch; 2 teaspoons fresh lemon juice; 1 teaspoon pure vanilla extract; 1 stick (4 ounces) unsalted butter, softened; 1 1/2 cups light brown sugar; 1 1/2 cups all-purpose flour; 1 1/4 cups quick-cooking rolled oats; 3 tablespoons canola oil; 1 1/2 teaspoons cinnamon; 3/4 teaspoon salt

2,718 Ratings
17 Reviews

Old-Fashioned Strawberry-Rhubarb Crisp has a generous crumbly oat topping to complement the tangy filling. The recipe is best served warm with ice cream.More Strawberry Recipes More Rhubarb Recipes

By Rollie Wesen

May 2006

Gallery

Read the full recipe after the video.

Recipe Summary

active:

30 mins

total:

2 hrs

Yield:

Directions

Step 1
Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.

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Step 2
Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
Step 3
Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.

Make Ahead

The topping can be refrigerated overnight. Bring to room temperature before using.

Notes

Watch this Mad Genius Tip to learn how to hull strawberries quickly and without a knife.

Serve With

Vanilla ice cream. Here are some of our favorite store-bought vanilla ice creams to try.

Suggested Pairing

Floral, delicately sweet and sparkling, Moscato d'Asti makes a festive pairing for strawberry-rhubarb desserts.

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mannyjodante

06/09/2022

So, so yummy! I doubled the rhubarb and added a few more strawberries too. I lowered the white sugar by probably 1/4-1/3 of a cup. So delicious!

Food & Wine Member

06/07/2022

Followed the directions and was GREAT

Food & Wine Member

06/05/2022

Delicious

Food & Wine Member

06/04/2022

It was excellent; just the right amount of fruit to topping and topping was nice and crunchy!

Food & Wine Member

05/30/2022

I grew up on rhubarb desserts and have never thought about draining the extra juice off the fruit after adding sugar. Next time I will omit the cinnamon as I don't care for cinnamon with rhubarb but that is personal taste. Great recipe, no soggy crisp here!

Jessica Hobart

04/20/2022

This sounds so delicious! I'm wondering if you could make these in mini tart pans to make individual desserts? Would you just decrease the baking time a little bit?

Southerncooker

09/16/2021

This could not have been any better - brilliant to allow the rhubarb to weep for a bit prior to assembly - No soggy crisp! Perfect flavoring in the topping as well. I didn't have exactly 2 lb of rhubarb but just used a bit more of the strawberries - still awesome. Will definitely make again!

V Velthaus

06/06/2021

My rhubarb and strawberries are exploding this season in the garden. Made this to a housewarming party. The first after Covid. Everybody loved it. Not too tart and not too sweet -and it wasn't SOUPY! Yay. Thanks for a great recipe.

Ryan Dansereau élève

06/16/2020

realy good

Cassi Chaffin

05/23/2020

Absolutely delicious! I realized I didn’t have lemon juice in the middle of making it so I substituted orange juice. Still turned out great!

Jessica

05/18/2020

This is my second time making it and it’s delicious. So yummy and a family favorite. I’m happy my kids love the Rhubarb!

fabuliz

04/14/2020

This recipe was outstanding! No modifications needed. I could definitely envision putting the topping on other berries in the spring, stone fruit in the summer, apples in the fall, etc. It's just that good and all purpose.

Wendy Pietz

04/13/2020

Loved it! Will make again for my family! Didn’t change a thing!

kkm2823

12/22/2019

I disagree with the sweet comment. This is a gem! Always a hit with family and wherever I arrive with it in hand. Doesn't measure up to Grandma's but very, very close.

Marti

06/18/2019

I followed the recipe exactly. It was fantastic! Thank you!

Evelyn Gelegonya-Babare

05/12/2017

This recipe has been a hit with my family and myself. I have changed it a bit to suit my taste, as any good cook would do. I added almond extract to the crisp. I also used a combination of gluten free flours, rather than wheat flour. I used Bob's Red Mill Gluten Free Flour, as well as whole grain oat flour and blanched almond flour.

Sheila Piatt-Koch

04/26/2017

This is by far the best rhubarb-strawberry crisp I have ever had. It reminds me of my grandma's!

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Old-Fashioned Strawberry-Rhubarb Crisp

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Notes

Serve With

Suggested Pairing

Reviews (17)

All Reviews for Old-Fashioned Strawberry-Rhubarb Crisp

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Old-Fashioned Strawberry-Rhubarb Crisp

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Notes

Serve With

Suggested Pairing

Reviews (17)

All Reviews for Old-Fashioned Strawberry-Rhubarb Crisp